Strawberry ice candy gourd practice step by step details:

1, strawberries rinsed in water, soaked in salt water for 10 minutes, again washed and de-tipped, drained, dried with kitchen paper spare. And use a small wooden stick to wear a good, or bamboo chopsticks skewered. For the sake of aesthetics, it is better to arrange the strawberries by size at the end of the skewer.

2, put a little oil in the pot, put the right amount of sugar, rock sugar, and then add the water, just before the rock sugar. Simmer the sugar over high heat, let it roll, and simmer the sugar until it changes color and can pull out the silk to turn to low heat. Be careful not to stir the syrup. The icing sugar will take a long time to simmer, so don't be in a hurry. Be sure to pay attention to the heat.

3, until the syrup is cooked to slightly yellow, sticky when available chopsticks dip syrup, placed in cool water to test whether the syrup is solidified, taste whether sticky teeth, if not sticky teeth, like sugar, syrup is boiled.

4, the syrup boiled, quickly string of strawberries in the syrup inside a circle, must be fast, or the syrup will hang very thick. Or use a spoon to drizzle the caramel over the strawberry skewers. Drizzle with one hand and rotate the skewer so that the strawberries are evenly coated with the syrup.

If the temperatures are cooler and the syrup sets quickly, hang the syrup and then suspend it and turn it a few times before it almost sets. After that, stick it on the grid to solidify completely. This makes for a nice looking candy cane. Or, to make it easier, use a light drop on a panel, or on a plate smeared with water. However, before using the panel, soak it in water and dry it, or rub it with a layer of sesame oil to prevent it from sticking to the sugar gourd and not being able to remove it. Gently drop the dipped skewers onto the panel to make a candy flake out of the sugar mixture to make it look better.

5, and so thoroughly cooled, about five minutes after you can eat it.